| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Sami |
Ckright2 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Eggplant – (abt 1 1/4 lb); stem end removed |
|
|
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
md |
Red bell peppers |
| 4 |
|
Thick Three-inch square pieces of focaccia; split in half |
|
|
Basil-Mint Pesto; see * note |
| 1 |
c |
Young arugula leaves; tough stems removed |
| 1 |
sm |
Cucumber; peeled, thinly slice |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Balsamic vinegar |
INSTRUCTIONS
* Note: See the "Basil-Mint Pesto" recipe which is included in this
collection.
Slice eggplant into eight 1/4-inch thick rounds, brush with olive oil and
season lightly with salt and pepper. Stem and seed peppers and lightly
brush with oil. Over hot coals or under a broiler grill the eggplant and
peppers on both sides until the eggplant is browned and cooked through and
the peppers softened and lightly charred. With the point of a knife,
lightly scrape peppers to remove any loose charred skin. Split peppers in
half lengthwise. Spread focaccia liberally with pesto. Top bottom slice of
focaccia with grilled eggplant slices, arugula, cucumbers, a sprinkling of
salt and pepper, drops of balsamic vinegar and the red pepper halves. Top
with focaccia slice and insert a long wooden pick containing pitted olives
and pickled garlic cloves, if desired. This recipe yields 4 sandwiches.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9657 broadcast 08-13-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-02-1996
Recipe by: John Ash
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